Pineapple Tart

Coconut graham cracker crust with a pineapple, ginger and turmeric custard and dried pineapple slices.


  • Crust
  • 1 cup desiccated coconut
  • 1 cup graham crackers
  • 125ml unsalted butter, melted
  • Pinch of salt
  • Pineapple cream
  • 2 tbsp powdered gelatin + 5 tbsp cold water
  • 2 cups pineapple juice
  • 2 tbsp lime juice
  • 2 tbsp lemon juice
  • 1 tsp fresh ginger, peeled and grated
  • 1 cup sugar
  • ½ tsp turmeric powder
  • 4 large eggs
  • ½ cup unsalted butter, melted
  • 1 pinch salt
  • Decorations
  • ½ fresh pineapple, peeled and sliced
  • Green pineapple leaves, washed and dried.


  1. Crust
  2. Add the coconut, graham crackers and salt into a food processor and blitz until you reach fine crumbs. Add butter and blitz to coat crumbs.
  3. Pour the mixture into a 9-inch tart tin and use the back of a spoon to press firmly into sides and bottom of the tin.
  4. Refrigerate for 2-3 hours so the base gets firm.
  5. Pineapple Cream
  6. Add the powdered gelatin and water into a small mixing bowl, mix using a fork until well combined. Allow to set for 5 minutes. Melt in the microwave for 30 seconds right before you add it to the rest of the mixture.
  7. Add the remaining pineapple juice, lime juice, lemon juice, grated ginger, sugar and turmeric powder into a large microwave safe bowl. Use a whisk to mix until well combined. Microwave for 2 minutes.
  8. Add the butter and whisk to combine, then add the eggs and whisk again. Microwave for 1 minute at a time, whisking each time until mixture thickens. It will take about 10-12 minutes. Add the melted gelatin and whisk.
  9. Gently pour into prepared tart tin. Chill for 3 hours or overnight.
  10. Make pineapple flowers.
  11. Preheat your oven to 100C or 210F.
  12. Carefully peel your pineapple using a large knife. Then slice into thin slices. Places the slices on two baking trays lined with baking paper and bake for 75 minutes turning over at the halfway mark.
  13. Remove the pineapple slices from the oven and allow to cool. Once cooled they will feel sticky. Scrunch them up in your hand before placing on top of the tart.
  14. Assembly
  15. To decorate your tart, place the pineapple leaves on one side of the tart and then add a couple of the flowers over the top right before serving so they do not rehydrate. Slice up to serve!
  16. Pineapple tart can be stored in an airtight container and chilled for up to three days. Remove the leaves before serving.